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Pulled Barbecue Chicken Burrito Bowl

All your favourite burrito fixings are served up in an easy, delicious bowl. Chicken is cooked in a slow cooker to make prep a breeze.
Serves: 4
Prep Time: 30 min
Cook Time: 2 hours


1 lb chicken breasts
2 tsp chili powder
2 cups barbecue sauce
2 cups rice, cooked according to package directions
2 cups shredded lettuce
1 cup canned black beans, drained and rinsed
1 cup corn kernels, cooked
1 cup salsa
1 cup guacamole
¼ cup chopped fresh cilantro

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Season chicken with chili powder. Add to slow cooker; top with barbecue sauce. Cook on High for 2 hours or Low for 4 hours until chicken is very tender and internal temperature reaches 165°F (74°C). Shred chicken with two forks; toss with any remaining cooking liquid.

  2. Divide cooked rice among 4 Top evenly with chicken, lettuce, black beans and corn kernels.

  3. Top each bowl with dollop of salsa and guacamole. Sprinkle with cilantro.

Helpful Tip

Pulled chicken can be made ahead for easy dinner prep. Let cool and refrigerate in airtight container for up to three days or freeze for up to 3 months.